2013 Week 3

“How do you grow such nice turnips?”  “Holy cow those are huge kohlrabi!” “I wish my salad mix looked that good.”  Our CSA packing days often turn into a mutual admiration session as all us farmers compare notes.  One of the beauties of our CSA being cooperative is that when Fields of Plenty is getting a late start due to a move, Singing Tree Gardens will be having a blockbuster spring.  Or if aphids take out turnips at Buffalo Street, Farnsworth will have a bumper crop.  The end result of all this is that you get a beautiful variety like this week:

lettuce mixSalad Mix from Singing Tree Gardens

turnipsTurnips from Buffalo Street Farm

carrotsCarrots from Singing Tree Gardens

kohlrabiKohlrabi from Farnsworth

friseeFrisee from Singing Tree Gardens

snap peas

Snap Peas from Singing Tree Gardens and Buffalo Street Farm

mulberries-on-a-plateMulberries from Fields of Plenty

Mint from Fields of Plenty and Farnsworth

Garlic Scape Bean Dip

Ingredients

2 cups (1 can) cooked beans of choice (white beans work well)
1/2 cup garlic scapes, chopped
1/2 cup (100 g) grated Parmesan cheese
1/2 cup (120 ml) extra virgin olive oil
2 teaspoons lemon juice
1/4 teaspoon sea salt
1/8 teaspoon black pepper freshly ground

Preparation

1. Add the beans to the bowl of the food processor and pulse 3 or 4 times. Add the garlic scapes and olive oil and process for about 30 seconds.

2. Add the lemon juice, salt, and black pepper and process until the dip is thick and creamy. If the dip is a little dry, add 1 to 2 more tablespoons of olive oil and process.

2013 Week 2

Sorry the list is up a little late, some of us were celebrating the longest day of the year at Vinewood Knoll last night and are running a little slower than usual this Saturday morning.  Luckily this weather is making it so the plants aren’t running slow at all!  Lot’s of sun and some humid heat should kick the veggies into high gear.  Here are the goodies you can find in this week’s box:

ImageGreens Mix from Buffalo Street

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Lettuce Mix from Singing Tree Garden and Vinewood Knoll

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Snap Peas from Singing Tree Garden

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Mulberries from Fields of Plenty

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Garlic Scapes from Vinewood Knoll and Buffalo Street

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Oregano from Singing Tree Gardens (Saturday Only)

Parsley or Tarragon from Singing Tree Gardens (Tuesday Only)

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Radishes from Buffalo Street Farm (Saturday Only)

Turnips from Buffalo Street Farm (Tuesday Only)

Scallions from Vinewood Knoll

2013 Week 1

This week’s box is green.  There’s plenty of greens, some sprouts, and some herbs.  If you’re looking for recipe ideas click on the tag for the item you’re curious about to the right and you can see all the recipes we posted last year.  Also check out Minni’s ideas for seasonal salads.  Here’s what’s in your first box:

lettuce head

Head Lettuce from Buffalo Street Farm

tarragonTarragon from Singing Tree Gardens – Saturday Pickup

Oregano from Singing Tree Gardens – Tuesday Pickup

scallionsScallions from Vinewood Knoll

lettuce mixSalad Mix from Singing Tree Gardens

garlic scapesGarlic Scapes from Farnsworth and Vinewood Knoll

cilantro

Cilantro from Singing Tree Gardens

buckwheat shootsBuckwheat shoots from Buffalo Street Farm – Saturday Pickup

Peashoot from Vinewood Knoll – Tuesday Pickup

Salad: It’s what’s for dinner

You’ll notice when you open this week’s box that everything in it is a lovely green color. One great part of being a grower or belonging to a CSA is the ability to eat with the seasons. But sometimes that means breaking out of habits formed over the winter. Sometimes it means rearranging what’s on the menu not on a whim, but based on what’s growing in your corner of the world; an awareness lost in the isles of the modern supermarket.

In Michigan, June is the month for salads. It’s a time to put down your go-to salad dressing and toppings and play with flavors. As Michigan growers, many of us have asked ourselves “How much lettuce and salad mix can I eat today without getting bored with them?” The answer, we’ve found, is lots and lots.
This time of year, greens take the spotlight, not having to share it with the likes of tomatoes and squash just yet.
Here are some things to keep in mind in June:
Salad dressing! Get up close and personal with dressing recipes. A good vinegarette is great, but after a while, it all starts tasteing the same. The key is to mix it up. Try mixing lemon, tahini, olive oil,minched herbs and garlic scapes for a new experience. Or honey, olive oil, apple cidar vinigar and minced herbs. If you have it, nutritional yeast tastes great sprinkled in many dressings.

The next key step is toppings. Stock up on things like these and you’ll have all sorts of healthy options to turn a fresh salad into a well-rounded meal:
Sunflower seeds
Toasted nuts
Dried fruit (cranberries, cherries, ect.)
Crumbled cheeses (feta, blue cheese, parmasan)
Beans (canned or home-cooked)
Rice/quinoa
Pickles
Meat/fish of your choice

In this fast-paced society, the key to eating more healthy, fresh produce is convenience. A little planning ahead can slash the often intimidating salad-building time.

With the right stuff in the pantry, it takes the same amount of time to throw a salad together as it would to heat up a hot dog.

So dig into salad season with us! Lettuce wraps, baby salad mix leaves dipped in dressing and eaten like chips… It’s all been done.

How will you dress up your greens?